No matter how carefully a meal is planned, sometimes there are leftovers. Although often the butt of food jokes, if prepared and reheated properly, leftovers are a blessing to busy cooks. In fact, many time-conscious cooks prepare special dishes, such as potatoes au gratin, with the intention of freezing and reheating them later. Potatoes au gratin, rich with cream and cheese, can turn a simple main dish into a special meal and aren't hard to reheat properly.
- Skill level:
Things you need
- Milk (optional)
- Shredded cheese (optional)
- Aluminium foil
- Measuring cup
- Food thermometer
Remove the frozen potatoes au gratin from the freezer. Leave moisture-resistant paper or foil on the top of the pan. Place the container in the refrigerator to partially thaw.
Remove the moisture-resistant paper from the top of the pan. If the potatoes look dry, pour a small amount of milk on top; depending upon the amount of potatoes, this can range from 1/4 to 1/2 cup.
Sprinkle shredded cheese on top of the potatoes. You can use the same variety used in the original recipe or another variety to add a different taste.
Cover the pan with aluminium foil and place in a preheated 400-degree oven. Bake until the internal temperature of the potatoes au gratin reaches 73.9 degrees C.
Tips and warnings
- Potatoes au gratin can be frozen for up to two weeks.
- Do not refreeze potatoes au gratin after they have been frozen and reheated once.
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